Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter or marge |
| ¼ cup | Chopped onion |
| 6 \N | Carrots; peeled (always optional, imho) and shredded |
| ¾ teaspoon | Salt |
| 1 teaspoon | Sugar |
| ½ cup | Chicken or vegetable broth |
| \N \N | Cayenne pepper to taste |
Melt butter in heat proof casserole and saute onion for 3 minutes. Add carrots and stir to coat. Sprinkle with salt, sugar and cayenne. Pour stock over carrots. Cover and bake at 350 for 35 minutes. Serves 6. Posted to CHILE-HEADS DIGEST V4 #082 by kay buie <kaybuie@...> on Aug 14, 1997